Best Chaat in Karachi
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I hate chaat.
ghazi52
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Chana chaat
BISMA TIRMIZI
Chaat isn't a single dish; it's a category of astonishingly diverse preparations. —Photo by author
Chana chaat, a sub-continental favourite, transcends borders, ethnicities, religion, caste and colour. Come Ramazan, tea time, dinners, and even at breakfast, the chana chaat is ever present.
One of my favourite things about the chana chaat is that all cooks make and serve it a little differently, giving it their own personal twist. The garnishes are always different, the chutneyand masalas served on the side can be of any variety, ranging from the hot haree and lalchutney to sweet and tarter imli,amchur and nembo chutney.
Fundamentally, chana chaat is a simple salad, loaded with carbohydrates and an explosion of flavour.
The base could be just chickpeas, boiled potatoes, fried fritters or papri(crackers), dahi bara, samosa, and/or a variety of puffed rice, legume or chickpea snacks, served with chutney, sauces and dahi (yogurt), topped with chopped vegetables such as tomatoes, onions, green chillie and boiled potatoes, and garnished with cilantro, mint and a kick of chaat masala.
According to food historian Lizzie Collingham,
In 16th and 17th century Hindustan, the staple food of the rural pheasant and also of the urban artisans and labourers was kitchri, a simple dish of two grains, usually rice and lentils, cooked in water. Every region had a variation on the recipe according to which crop they grew as a staple crop. This millet sometimes replaced the rice and the chickpeas replaced the lentils. Tavernier, the 17th century French traveller, wrote that the soldiers dipped their fingers in pickles and butter while eating kitchri, and various other spices and peppers.
Perhaps, chana chaat is a variation of the same.
Chaat is topped with chopped tomatoes, onions, green chillie and boiled potatoes. —Creative commons
Chanay (chickpea or garbanzo), is a Ramazan staple. The mothers in the desirealm mostly serve chana chaat come iftar during the blessed month. And there is variety to choose from, namely kala chana, kabuli chana and the list of legumes goes on.
Chanay is a legume, and when legumes are hulled and split it is observed that they make for easy cooking and digestion. The subcontinent is known for innovatively cooking chanay in a variety of ways. We serve spicy packagedchanay snacks and chana choor garam sold by the wandering neighbourhood vendour, chana chaat, chanay key daal ka halwa and the ever favourite chikaar choolay, a Punjabi delight.
The interesting thing about chickpeas is that it may be eaten as a whole or as a split pulse; and it is the grains that are used as cholay chana.
Chickpea has been known to Asia and Europe for over ten thousand years and was cultivated in both continents. Archeologists claim that its earliest cultivation may have been in the regions encompassing the Mediterranean, Persia, Afghanistan and the lands surrounding it.
History suggests that the subcontinent may also have been its place of birth; hence the wide use of chickpea in Pakistan, India and the Mediterranean ranging from hummus, pakora, puri chana, dal ka halwa and the list goes on.
Chaat is mostly preferred with a side of papri and chutney. —Creative commons
Max Falkowitz, the national editor at Serious Eats, in his article titled Top Chaat best describes it saying the following;
Chaat isn't a single dish; it's a category of astonishingly diverse preparations. Even in a culture that loves its snack food, chaat stands out in the [subcontinent] India as one of the few universals. Every region has their own chaat, and every cook does their own spin.
On the beaches of Mumbai [and the streets of Karachi], you might find bhelpuri, a chaat made from puffed rice and other crispy bits; in Bengal, the same rice is dosed with a sinus-clearing kick of mustard oil for a dish called jaal muri.
Bhelpuri, also a type of chaat, is made out of puffed rice, vegetables and a tangy tamarind sauce. —Creative commons
Chaat isn't generally part of a meal; it's a snack eaten in between: after school or work, in the lingering hours before dinner. In a culture that doesn't go wild over alcohol, meeting for chaat can replace meeting for drinks or coffee.
The recipe I share with you today is my dear friend Shehla’s. The chana chaatshe makes is legendary; a great hit among our group of friends. Here it is from my kitchen to yours.
Ingredients
2 cups chanay (soak overnight in five cups of water and 1/3 tsp. soda)
¼ to ½ cup ghur (jaggery), optional
½ to 1 tsp. black salt, or to taste
½ tsp. cumin seeds, roasted and ground
¼ to ½ cup tamarind chutney
1 to 2 potatoes (boiled (in water with yellow food colouring) and chopped in small squares
2 to 3 tbsp. finely chopped onions
Be sure to soak the chana overnight. —Photo by author
Method
Boil chana until completely tender, once boiled set aside and add jaggery, let cool and add all other ingredients.
Garnish with chopped green chillie, cilantro, sliced round onions, sliced tomatoes and serve with a side of chutney, yogurt, chaat masala, papri or any other desired side.
The writer is a former Dawn staffer, currently a freelance journalist.
She loves food, music and simple pleasures. She can be reached at bismatirmizi1@gmail.com.
BISMA TIRMIZI
Chaat isn't a single dish; it's a category of astonishingly diverse preparations. —Photo by author
Chana chaat, a sub-continental favourite, transcends borders, ethnicities, religion, caste and colour. Come Ramazan, tea time, dinners, and even at breakfast, the chana chaat is ever present.
One of my favourite things about the chana chaat is that all cooks make and serve it a little differently, giving it their own personal twist. The garnishes are always different, the chutneyand masalas served on the side can be of any variety, ranging from the hot haree and lalchutney to sweet and tarter imli,amchur and nembo chutney.
Fundamentally, chana chaat is a simple salad, loaded with carbohydrates and an explosion of flavour.
The base could be just chickpeas, boiled potatoes, fried fritters or papri(crackers), dahi bara, samosa, and/or a variety of puffed rice, legume or chickpea snacks, served with chutney, sauces and dahi (yogurt), topped with chopped vegetables such as tomatoes, onions, green chillie and boiled potatoes, and garnished with cilantro, mint and a kick of chaat masala.
According to food historian Lizzie Collingham,
In 16th and 17th century Hindustan, the staple food of the rural pheasant and also of the urban artisans and labourers was kitchri, a simple dish of two grains, usually rice and lentils, cooked in water. Every region had a variation on the recipe according to which crop they grew as a staple crop. This millet sometimes replaced the rice and the chickpeas replaced the lentils. Tavernier, the 17th century French traveller, wrote that the soldiers dipped their fingers in pickles and butter while eating kitchri, and various other spices and peppers.
Perhaps, chana chaat is a variation of the same.
Chaat is topped with chopped tomatoes, onions, green chillie and boiled potatoes. —Creative commons
Chanay (chickpea or garbanzo), is a Ramazan staple. The mothers in the desirealm mostly serve chana chaat come iftar during the blessed month. And there is variety to choose from, namely kala chana, kabuli chana and the list of legumes goes on.
Chanay is a legume, and when legumes are hulled and split it is observed that they make for easy cooking and digestion. The subcontinent is known for innovatively cooking chanay in a variety of ways. We serve spicy packagedchanay snacks and chana choor garam sold by the wandering neighbourhood vendour, chana chaat, chanay key daal ka halwa and the ever favourite chikaar choolay, a Punjabi delight.
The interesting thing about chickpeas is that it may be eaten as a whole or as a split pulse; and it is the grains that are used as cholay chana.
Chickpea has been known to Asia and Europe for over ten thousand years and was cultivated in both continents. Archeologists claim that its earliest cultivation may have been in the regions encompassing the Mediterranean, Persia, Afghanistan and the lands surrounding it.
History suggests that the subcontinent may also have been its place of birth; hence the wide use of chickpea in Pakistan, India and the Mediterranean ranging from hummus, pakora, puri chana, dal ka halwa and the list goes on.
Chaat is mostly preferred with a side of papri and chutney. —Creative commons
Max Falkowitz, the national editor at Serious Eats, in his article titled Top Chaat best describes it saying the following;
Chaat isn't a single dish; it's a category of astonishingly diverse preparations. Even in a culture that loves its snack food, chaat stands out in the [subcontinent] India as one of the few universals. Every region has their own chaat, and every cook does their own spin.
On the beaches of Mumbai [and the streets of Karachi], you might find bhelpuri, a chaat made from puffed rice and other crispy bits; in Bengal, the same rice is dosed with a sinus-clearing kick of mustard oil for a dish called jaal muri.
Bhelpuri, also a type of chaat, is made out of puffed rice, vegetables and a tangy tamarind sauce. —Creative commons
Chaat isn't generally part of a meal; it's a snack eaten in between: after school or work, in the lingering hours before dinner. In a culture that doesn't go wild over alcohol, meeting for chaat can replace meeting for drinks or coffee.
The recipe I share with you today is my dear friend Shehla’s. The chana chaatshe makes is legendary; a great hit among our group of friends. Here it is from my kitchen to yours.
Ingredients
2 cups chanay (soak overnight in five cups of water and 1/3 tsp. soda)
¼ to ½ cup ghur (jaggery), optional
½ to 1 tsp. black salt, or to taste
½ tsp. cumin seeds, roasted and ground
¼ to ½ cup tamarind chutney
1 to 2 potatoes (boiled (in water with yellow food colouring) and chopped in small squares
2 to 3 tbsp. finely chopped onions
Be sure to soak the chana overnight. —Photo by author
Method
Boil chana until completely tender, once boiled set aside and add jaggery, let cool and add all other ingredients.
Garnish with chopped green chillie, cilantro, sliced round onions, sliced tomatoes and serve with a side of chutney, yogurt, chaat masala, papri or any other desired side.
The writer is a former Dawn staffer, currently a freelance journalist.
She loves food, music and simple pleasures. She can be reached at bismatirmizi1@gmail.com.
Skywalker
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The two best chaats in Karachi are in gurumandir and nazimabad chowrangi, nothing comes anything near to them. Another two places I like to go is the one in Newtown mosque and other one is Iqbal chaat house at Hasan square.
ghazi52
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13 Of The Most Chatpati Chaat Places For The Chitoray Karachiites
Chana Chaat, Cholay, Namkeen, Bhel Puri, Paani Puri and all these yummy delicacies are the perfect snack for anyone who takes pride in calling themselves a chitora. No matter what purpose, these spicy and savory snacks are the best way to cure the munchies when you get them. Karachi is full of these spots and we give you 13 of the best places to get your chaat fix at any time of the day:
Mirchili
Mirchili is a recent entrant in the packed chaat house scene of Karachi and its one of the best places to get your fix. The best part is that it’s in multiple locations from Tipu Sultan Road, Badar Commercial (Defence Phase V), to the food court of Clifton’s Dolmen Mall. The food is hygienic and also quite filling. It can even be a decent place to go for dinner if you don’t feel like having something heavy.
via: Mirchili/ Facebook
Gazebo
You’ll be greeted by the nice lady who owns the place and that will serve as a start to elaborate experience you’ll have at Gazebo. The food is hygienic and the options are plenty. You can even get Masala Dosas and similar South Indian specialties. For chaat, do try the Mixed Chaat Special and Sev Puri and you’ll want another helping as soon as you’re done.
Chatkharay
Situated in Defence’s famous Khadda Market, Chatkharay is a nice place for families to enjoy chaat at. You get all your favorite chaat options in a comfortable environment. The downside is that parking can be a pain, otherwise it’s worth a visit.
via: Karachi Karachi Hai Yaar/ Facebook
Flamingo Boat Basin
Boat Basin is Clifton’s oldest food strip and Flamingo is the place to go for your favorite evening snack. It’s great for chaat, but it even serves rolls too. So, you can have a nice chicken roll to go along with your chaat.
via: Flamingo/ Facebook
Bombay Chowpatty
Bombay Chowpatty has become a popular chaat option. It has a proper sit-down restaurant in Zamzama and you can even find a stall at the Clifton Dolmen Mall. Like other such places on the list, it’s comfortable for families and can also double as a place to take your bae on a sasti date.
via: Bombay Chowpatty/ Facebook
Al-Ahmed Chaat
Al-Ahmed could be considered a hidden gem in the chaat scene even though it’s been around for more than a couple of decades. It’s near the Jheel Park in Tariq Road and is a small chaat stand. Families are often seen stopping by to have their favorite mixed chaat, paani puri, and other such delicacies in their cars. This place is highly economical and worth visiting if you ever find yourself in this part of town.
Source: Saad Zubair
Desi Gali
Bukhari Commercial Area in Defence Phase 6 has now become to several modern chai dhabasbut it’s also home to a nice outdoor desi food joint known as Desi Gali. Desi Gali’s chaat is perhaps the best in the area. These days, the weather in Karachi is pleasant and is perfect to enjoy your favorite spicy snack at Desi Gali.
via: Desi Gali/ Facebook
Salman Paani Puri
Salman Paani Puri in Sehar Commercial (Defence Phase 7) is a chaat place that is famous for its delicious paani puri. In its vicinity are several casual dining and fast food joints, but if you want your chaat fix in the area, no better place than Salman Paani Puri.
via: Salman Paani Puri/ Facebook
Cafeela
Cafeela on Shahbaz Commercial (Defence Phase 6) is a popular sit-down desi restaurant and it serves a variety of dishes. It’s also known for khow suey and you can also get some amazing chaat there.
via: Cafeela/ Facebook
Shams Chaat House
When you venture to the other side of the bridge, you’ll find some of the best food places in Karachi. There are quiet a few options for chaat already mentioned on this list. However, this little gem of a place in the Garden East area is a popular old school chaat spot that serves economical paani puri, mixed chaat, bhel puri, and more.
via: Shams Chaat House/ Facebook
Cool Inn
Boat Basin features in our list once again because it truly is one of the best food strips of Karachi. If you want a change from Flamingo, then do check out Cool Inn. Pani puri and Dahi Puri are some of the popular snack options here.
via: Cool Inn/ Facebook
Dandee
Dandee in Badar Commercial (Defence Phase 5) is situated among several popular fast food joints. You’ll even find two old school giants Mr. Burger and Chips here for fast food. For local fast food, there’s no better place than Dandee.
via: Dandee Juice Chat Gola/ Facebook
Crescent Nimco Bahadurabad
Crescent Nimco is one hot joint that is famous for its excellent mixed chaat, bhel puri and other snacks. Order it to your car for a quick fix!
via: Anum Aquil/ Facebook
Chana Chaat, Cholay, Namkeen, Bhel Puri, Paani Puri and all these yummy delicacies are the perfect snack for anyone who takes pride in calling themselves a chitora. No matter what purpose, these spicy and savory snacks are the best way to cure the munchies when you get them. Karachi is full of these spots and we give you 13 of the best places to get your chaat fix at any time of the day:
Mirchili
Mirchili is a recent entrant in the packed chaat house scene of Karachi and its one of the best places to get your fix. The best part is that it’s in multiple locations from Tipu Sultan Road, Badar Commercial (Defence Phase V), to the food court of Clifton’s Dolmen Mall. The food is hygienic and also quite filling. It can even be a decent place to go for dinner if you don’t feel like having something heavy.
via: Mirchili/ Facebook
Gazebo
You’ll be greeted by the nice lady who owns the place and that will serve as a start to elaborate experience you’ll have at Gazebo. The food is hygienic and the options are plenty. You can even get Masala Dosas and similar South Indian specialties. For chaat, do try the Mixed Chaat Special and Sev Puri and you’ll want another helping as soon as you’re done.
Chatkharay
Situated in Defence’s famous Khadda Market, Chatkharay is a nice place for families to enjoy chaat at. You get all your favorite chaat options in a comfortable environment. The downside is that parking can be a pain, otherwise it’s worth a visit.
via: Karachi Karachi Hai Yaar/ Facebook
Flamingo Boat Basin
Boat Basin is Clifton’s oldest food strip and Flamingo is the place to go for your favorite evening snack. It’s great for chaat, but it even serves rolls too. So, you can have a nice chicken roll to go along with your chaat.
via: Flamingo/ Facebook
Bombay Chowpatty
Bombay Chowpatty has become a popular chaat option. It has a proper sit-down restaurant in Zamzama and you can even find a stall at the Clifton Dolmen Mall. Like other such places on the list, it’s comfortable for families and can also double as a place to take your bae on a sasti date.
via: Bombay Chowpatty/ Facebook
Al-Ahmed Chaat
Al-Ahmed could be considered a hidden gem in the chaat scene even though it’s been around for more than a couple of decades. It’s near the Jheel Park in Tariq Road and is a small chaat stand. Families are often seen stopping by to have their favorite mixed chaat, paani puri, and other such delicacies in their cars. This place is highly economical and worth visiting if you ever find yourself in this part of town.
Source: Saad Zubair
Desi Gali
Bukhari Commercial Area in Defence Phase 6 has now become to several modern chai dhabasbut it’s also home to a nice outdoor desi food joint known as Desi Gali. Desi Gali’s chaat is perhaps the best in the area. These days, the weather in Karachi is pleasant and is perfect to enjoy your favorite spicy snack at Desi Gali.
via: Desi Gali/ Facebook
Salman Paani Puri
Salman Paani Puri in Sehar Commercial (Defence Phase 7) is a chaat place that is famous for its delicious paani puri. In its vicinity are several casual dining and fast food joints, but if you want your chaat fix in the area, no better place than Salman Paani Puri.
via: Salman Paani Puri/ Facebook
Cafeela
Cafeela on Shahbaz Commercial (Defence Phase 6) is a popular sit-down desi restaurant and it serves a variety of dishes. It’s also known for khow suey and you can also get some amazing chaat there.
via: Cafeela/ Facebook
Shams Chaat House
When you venture to the other side of the bridge, you’ll find some of the best food places in Karachi. There are quiet a few options for chaat already mentioned on this list. However, this little gem of a place in the Garden East area is a popular old school chaat spot that serves economical paani puri, mixed chaat, bhel puri, and more.
via: Shams Chaat House/ Facebook
Cool Inn
Boat Basin features in our list once again because it truly is one of the best food strips of Karachi. If you want a change from Flamingo, then do check out Cool Inn. Pani puri and Dahi Puri are some of the popular snack options here.
via: Cool Inn/ Facebook
Dandee
Dandee in Badar Commercial (Defence Phase 5) is situated among several popular fast food joints. You’ll even find two old school giants Mr. Burger and Chips here for fast food. For local fast food, there’s no better place than Dandee.
via: Dandee Juice Chat Gola/ Facebook
Crescent Nimco Bahadurabad
Crescent Nimco is one hot joint that is famous for its excellent mixed chaat, bhel puri and other snacks. Order it to your car for a quick fix!
via: Anum Aquil/ Facebook
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